Favoreats
Favoreats LLC
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INGREDIENTS
2 cups
all-purpose flour
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/2 cup
unsalted butter, softened
1 tbsp
plus 1 teaspoon vegetable oil
1 cup
superfine sugar (or regular granulated sugar)
1/4 cup
light brown sugar
2
eggs, room temperature
1 cup
buttermilk, room temperature
1 tsp
lemon juice
1 tsp
pure vanilla extract
2
medium-sized bananas (1 cup), mashed
3/4 cup
all-purpose flour
3/4 cup
superfine sugar
1/3 cup
dark Dutch-process cocoa powder
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
1/2 cup
buttermilk, room temperature
1/3 cup
coffee, hot
3 tbsp
vegetable oil
1 tsp
pure vanilla extract
1
egg, room temperature
1 1/2 cups
(150 g/about 20 square crackers) graham crackers, crushed
1/4 cup
unsalted butter
1 tbsp
brown sugar
2 1/4 cups
unsalted butter, softened
1 1/2 cups
confectioners' sugar
1/2 cup
premium dark Dutch-process cocoa powder
1/2 cup
hot water
1/2 cup
sour cream
2 tsp
pure vanilla extract (I used Nielsen-Massey)
Generous pinch of salt
12 oz
premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
30
large (225 g) white marshmallows
3/4 cup
unsalted butter, room temperature
1 1/2 cups
confectioners' sugar
2 tsp
pure vanilla extract or vanilla bean paste (I used Neilsen-Massey Vanilla Bean Paste)
salt
5
egg whites
1 1/4 cups
superfine sugar
1 tbsp
light corn syrup (I use Crown White Lily Light Corn Syrup, or in the USA you can use Karo Light Corn Syrup)
1/4 tsp
cream of tartar
4
egg whites
1 cup
superfine sugar
1 tbsp
light corn syrup (see Sweetapolita's Notes)
1/4 tsp
cream of tartar
1 tsp
pure vanilla extract or vanilla bean paste (I use Nielsen-Massey Vanilla Bean Paste)
6
" pastry comb (I used this one)
Large disposable piping bag (I use Ateco 18")
Culinary torch (such as this one)
Graham crumbs for decorating (optional)
Edible gold stars (optional, but I use these)